Cooking With Confidence
Easy Eats
by Nick

Grilled Cheese Club

Sometimes indecision can lead to greatness.

For example, I love John Stewart’s Indecision election coverage.  He always makes it very clear how much of a hot mess politics can be on both sides of the old aisle.

I’m not so indecisive about politics though.

I’m more indecisive about sandwiches.

On this occasion I was torn between making a grilled cheese sandwich or a club sandwich.  My indecisiveness led me to just smack them together and call it good.  And trust me, it was really good.

1 sandwich
Prep Time
Total Time

Just a moment please...

Grilled Cheese Club


  • 3 pieces of bread
  • 2-3 ounces Monterey Jack cheese, grated or sliced
  • 1 chipotle pepper, diced
  • 1 tablespoon salsa
  • 1/2 avocado, sliced
  • 2 slices bacon, crispy
  • Cilantro
  • Butter
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1) Butter two pieces of bread. Slice or grate the cheese and dice up the chipotle. Cook bacon either in a pan until crispy or on a wire rack in a 350 degree oven until crispy, about 15 minutes.

2) In a small skillet, add one piece of buttered bread, butter side down. Top with cheese, pepper and salsa. Top with other piece of buttered bread, butter side up.

3) Cook grilled cheese over medium heat for about 6-8 minutes, flipping occasionally until bread is browned and cheese is well-melted.

4) Toast other piece of bread. Top with bacon, sliced avocado, and cilantro.

5) When grilled cheese is done, add entire sandwich to the top of the open-faced part of the sandwich.

6) Slice and serve immediately!

A Tex-Mex Flair

When slapping together a grilled cheese sandwich and a club sandwich, almost any toppings will work.  This is more a post about a simple idea rather than an exact recipe.

I decided to go with a tex-mex version though with chipotle peppers, cilantro, avocado, and salsa.  Feel free to adapt to your tastes.


Some of my personal favorite flavors.

The Grilled Cheese

You might ask why I wouldn’t just shove all the ingredients into one grilled cheese sandwich.

The answer is two-fold.  First, I don’t think they would all easily fit.  Second, things are just better when they are stacked.  Take my word for it.

The grilled cheese sandwich itself is pretty basic.  I always recommend buttering the bread for a grilled cheese, but you don’t necessarily have to go as heavy on the butter as I do.  I have a heavy butter hand – no question.


Butta that bread.

Add one slice of bread, butter side down, into a small skillet and then top with cheese, diced chipotle pepper and salsa.  If you want to not have it be super-spicy, leave out the chipotle and just use some salsa.

Also, your cheese will melt easier if it’s grated.  I didn’t grate mine on this occasion because I just plain forgot.


Some spicy stuff.

Cover this with the other piece of bread (butter side up) and cook it over medium heat until the cheese is melted and the bread is nice and brown.  It’ll probably take about 8 minutes.

The key with cooking a grilled cheese is not to cook it over high heat.  If you do, the bread will brown before the heat has time to transfer through to the cheese and you’ll end up with a burned sandwich.

Just keep it over medium heat and flip it every few minutes and you should be good to go.

The Club Section

I just couldn’t make a club sandwich without bacon.  It’s not to say that you couldn’t, but I couldn’t.

I like to bake my bacon in the oven on a wire rack at 350 degrees so it gets nice and crispy.


The only way to do bacon.

Toast your third piece of bread and then add your bacon to the bread.

You’ll also need to slice up some avocado and grab a few cilantro leaves.  I went heavy on the cilantro because I wanted a lot of herb flavor, but use it to your tastes which for some people is not at all.


Sandwich building 101.

Stack the avocado slices and cilantro right on top of the bacon.  Notice that I didn’t put down any mayo or anything.  You don’t really need it for this sandwich because the avocado has a creamy texture to it and there’s lots of cheese in the grilled cheese half.


Half of a sandwich.

Putting it all together

This isn’t rocket science, but I was pretty giddy while making it.

When your grilled cheese is done, it’s as simple as plopping it right on top of your club sandwich half.


Stacked up!

Slice it up so it’s easier to eat and you’re good to go.

I just love the layers in this bad boy.  It was really good.


This worked.

This might be a bit more complicated than a normal grilled cheese, but it’s also more filling and has some really complex flavors which I liked.

The thing that takes the most time for the recipe is actually cooking the bacon.  If you’re rushed you could leave it out or sub it with deli meat or something.

While indecision created this lovely thing, you should be decisive about making it as soon as possible.

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9 comments on “Grilled Cheese Club

  1. Looks delish! Alas, my family has gone gluten free, so this much bread would do us in. :(
    Love Jon Stewart’s indecision coverage, too. As hard as he tries not to, it’s obvious which one of the six he favors.

  2. OK, so I’m dying of curiosity here. I’ve tried your method of cooking the bacon in the oven, but mine always comes out greasy and floppy (or dried out and leathery)–not crispy at all. Where do you put your oven rack? And do you only use thin bacon? (I use Wright brand which is thicker.) I’m about ready to give up on it. :-(

    1. Yea.. Try it in the center rack. I use thick bacon, but you might need to cook it for a bit longer.

      If it’s greasy and floppy then it needs to cook longer. I’m not sure on dried out and leathery… that almost makes me wonder if your oven is cooking cool so it’s just dehydrating instead of cooking. Maybe try upping the temp to 400-425.

  3. What a sandwich! My husband would love this! Actually, he likes just about anything that contains cheese and/or bacon, this sandwich contains both, and the addition of avocado–he’s going to be in sandwich heaven! Great idea.

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